IMMERSION BLENDER MILKSHAKE RECIPES

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HOW TO MAKE THE ULTIMATE VEGAN CASHEW CREAM - KITCHN



How To Make the Ultimate Vegan Cashew Cream - Kitchn image

Cashew cream isn't just for vegans. Nope, this creamy purée of soaked cashews can be turned into a lush dressing, a whipped topping, or vegan pasta sauce.

Provided by Meghan Splawn

Categories     Sauce    Snack    Condiment

Total Time 0S

Number Of Ingredients 12

1 cup raw, unsalted cashews
2 1/2 cups water, divided
1/8 teaspoon kosher salt
1 cup raw, unsalted cashews
1 dried Medjool date, pitted
2 1/2 cups water, divided
1/8 teaspoon kosher salt
1 cup raw, unsalted cashews
2 1/2 cups water, divided
1 tablespoon nutritional yeast
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon kosher salt

Steps:

  • Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
  • Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.
  • Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
  • Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 15.0 g, SugarContent 4.2 g, ServingSize Serves 10, ProteinContent 8.5 g, FatContent 18.5 g, Calories 243 cal, SodiumContent 83.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg

HOW TO MAKE THE ULTIMATE VEGAN CASHEW CREAM - KITCHN



How To Make the Ultimate Vegan Cashew Cream - Kitchn image

Cashew cream isn't just for vegans. Nope, this creamy purée of soaked cashews can be turned into a lush dressing, a whipped topping, or vegan pasta sauce.

Provided by Meghan Splawn

Categories     Sauce    Snack    Condiment

Total Time 0S

Number Of Ingredients 12

1 cup raw, unsalted cashews
2 1/2 cups water, divided
1/8 teaspoon kosher salt
1 cup raw, unsalted cashews
1 dried Medjool date, pitted
2 1/2 cups water, divided
1/8 teaspoon kosher salt
1 cup raw, unsalted cashews
2 1/2 cups water, divided
1 tablespoon nutritional yeast
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon kosher salt

Steps:

  • Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
  • Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.
  • Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
  • Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 15.0 g, SugarContent 4.2 g, ServingSize Serves 10, ProteinContent 8.5 g, FatContent 18.5 g, Calories 243 cal, SodiumContent 83.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg

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